Oh, actually, let me tell you why this sugar free plum chia jam has become a staple in my kitchen. Last August I bought far too many plums at the farmers market and needed something quick, honest, and satisfying. This is an easy homemade plum jam that does not demand hours at the stove and it lets the fruit do most of the work.
I like it because it trusts ripe plums to be sweet and bright. A few warming spices and a scrap of vanilla deepen the flavor while chia seeds thicken the mix without pectin. It feels indulgent and light at once, the kind of spread I spoon on warm sourdough and then keep showing everyone the jar like a proud fool.
It is vegan, low fuss, and kind to leftovers. If you are wondering what to do with plums piling up in your basket, this recipe is a gentle answer that turns them into something you can share.
In a small saucepan, combine 4 chopped plums, 1 cinnamon stick, 1 star anise, ½ vanilla pod, and 4 tablespoons water.
Cook until the plums are tender, about 15 minutes.
Remove the cinnamon stick, star anise and vanilla pod, and blitz the plums with a hand blender.
Add 2 teaspoons maple syrup to the saucepan and cook for another 5 minutes.
Remove the saucepan from heat, stir in 2 tablespoons chia seeds, and set aside for 30 minutes to cool and thicken.
Ladle the jam into a jar and screw the lid on. Store in the fridge for up to 2 weeks.
Grab a small saucepan with a heavy base if you have one. It helps the fruit soften evenly without sticking. You will want a sharp knife and a sturdy cutting board for chopping plums into even pieces so they cook at the same rate. A hand blender makes the jam smooth, but a fork or potato masher works if you prefer a chunkier texture.
Measure two tablespoons of chia seeds and have measuring spoons ready for the optional maple syrup. You may want tongs or a slotted spoon to fish out the cinnamon stick, star anise, and vanilla pod after simmering. A clean glass jar with a tight lid is best for storage. I often reuse old jars because I hate waste and because they feel homely in my cupboard.
Choose ripe plums that give slightly to the touch. Firm fruit will need more sweetener and can leave the jam too tart. Start the plums on a low heat so the spices infuse gently. Cranking the heat can pull out bitter notes from whole spices and flatten the fruit flavor. I learned that the hard way when an experiment with high heat left the anise a bit too loud.
Remove whole spices before blitzing the cooked fruit. Blitzing makes the texture even and silky. Add the optional two teaspoons of maple syrup after blending if you want a little lift without adding much sugar. Stir in the two tablespoons of chia seeds off the heat and then be patient. Let the jar sit for about thirty minutes to cool and thicken. The chia seeds will plump and hold the jam like a good sponge, creating a healthy fruit spread that is full of fiber and omega three nutrients.
If the plums are very juicy, cut the water amount slightly so the jam is concentrated. If the mixture stays runny after cooling, gently simmer a little longer to reduce excess liquid or stir in another teaspoon of chia seeds. Store the jam in the fridge and use within about two weeks, or freeze portions for longer keeping.
Coconut infused plum delight: swap the water for coconut milk and grate a little fresh ginger with the spices. The cream softens tartness and the ginger adds a bright heat. Cook a touch longer so the flavors meld and the base thickens.
Berry boosted bounty: add a handful of raspberries or blackberries with the plums before cooking for extra tang and color. Blitz after removing the spices for a lovely marbled preserve. Keep an eye on the balance so the berries do not dominate.
Herbed harmony: skip the vanilla and maple and add chopped thyme or rosemary after the chia has thickened. This makes a savory style spread that pairs beautifully with cheese and roasted veg. I once used a spoonful with lentils and it lifted the whole plate.
Spread on warm toast or English muffins. Spoon over pancakes or waffles for brunch, or swirl into yogurt and overnight oats. Try it as a glaze on roasted carrots and beets where it caramelizes into a sticky shine. It also makes a surprising condiment for crackers with vegan cheese or a bright note in a vinaigrette.
This jam is a healthy fruit spread that works in sweet and savory contexts. I like it with almond butter on toast for an easy, filling breakfast when I am about to start a long day of kneading or teaching.
How to make chia seed jam if I have no blender?
If you do not have a blender, mash the cooked plums with a fork or potato masher after you remove the spices. It will be more rustic and chunky but still delicious. The chia seeds still thicken it and the texture can be very charming on porridge.
What if my jam does not thicken properly?
Do not worry, this happens with very juicy plums. Return the pan to low heat and simmer gently to reduce liquid, then cool and check again. You can also add an extra teaspoon of chia if you need more body. It is usually fixable with a bit of patience.
Can I use different fruits for this vegan jam recipe?
Yes, try peaches or apricots in the same method for a sunnier version. Berries also work but watch water levels and cook time. The two tablespoons of chia are a good starting point across fruits.
How long does no pectin jam last once made?
Keep it chilled in a sealed jar and it will be best for up to two weeks. Freeze portions for longer storage. If anything smells off or you see mold, toss it. I learned that lesson volunteering at a farm where we shared batches fast enough that spoilage was rarely an issue.
What to do with plums that are overripe for this recipe?
Overripe plums are perfect. They break down quickly, becoming a sweeter, deeper jam. Reduce the water a little to avoid a runny finish and strain any excess liquid if the texture needs balancing. It feels good to rescue fruit this way.
This Sugar Free Plum Chia Jam is quick and easy to make and fine to keep in the fridge for up to 2 weeks. Did you make this recipe? We'd love to see! Tag us on Instagram @cookmerecipes and use the hashtag #cookmerecipes.
It's a healthy plum jam! thanks for sharing the recipe!
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